Hospitality Financial Planning and Cost Control

Catalog description

Hospitality Financial Planning and Cost Control introduces students to common methods of operational cost control and accountability found in the hospitality industry. Students will be introduced to operational standards and the impact they have on financial performance. Costs of food, beverage, labor, and direct expenses are examined. Budgeting, forecasting, analysis, and decision making are examined. (Credit is only allowed for either HTM 210 or HRM 205.)